NEW YORK?(October 10, 2013) ??Grand Hyatt New York?recently appointed Matthew Garelick as Chef de Cuisine of its signature restaurant,?New York Central Bar and Kitchen. Garelick joins the team this month from Andaz Wall Street, where he served as sous chef for three years. In his new role, Garelick will build on New York Central?s New American menu featuring locally sourced and seasonally inspired dishes.
?New York Central offers everything that I am passionate about as a chef ? a fun, interactive approach to ingredient-inspired food that?s intended to delight the most adventurous palate, while still appeasing the most conservative one,? said Garelick. ?As a native New Yorker, I?m very excited to join the team at a hotel with such rich NYC history and look forward to taking the restaurant to new heights.?
With more than ten years of culinary experience, Garelick has worked for some of New York?s most notable restaurants including L’atelier de Joel Robuchon,?Adour Alain Ducasse?at the St. Regis New York, Del Frisco’s Steakhouse and Restaurant 57 at the Four Seasons Hotel New York.?In 2010, he joined Hyatt Hotels Corporation as sous chef of Andaz Wall Street, overseeing the boutique lifestyle hotel?s Wall & Water restaurant, cellar bar and special events. His diverse experience has afforded him the opportunity to learn about fine dining excellence from 2-Michelin star restaurants, as well as several advanced techniques from the prot?g?s of culinary greats, Joel Robuchon and Alain Ducasse.
Born and raised in Brooklyn, New York, Garelick?s passion for cooking began at a very early age and was further cultivated while attending Tulane University in New Orleans ? a time he credits for placing him on a path toward a career as a chef. Underscoring his passion for imaginative and seasonally inspired dishes, Garelick hosts an ongoing series of beer pairing dinners ? which have earned critics? praise and a strong local following ? during his free time at a Midtown Manhattan pub.
Aptly named New York Central Bar and Kitchen, the restaurant truly sits at the heart of Midtown Manhattan, nestled between Grand Central Terminal and the Chrysler Building. Featuring an open concept kitchen, the restaurant is encased by a wall of windows, allowing for stunning views of New York City?s most iconic sites. An illuminated bar and custom chandelier, which casts a soft ambient glow, adds to the restaurant?s metropolitan feel. A separate wine gallery, perfect for larger parties and private events, features a 30-foot glass art panel by internationally acclaimed Norwegian artist, Per Fronth.
?Authentic and genuine service is one of the hallmarks of this hotel, and that translates to the dining experience as well,? said Edan Ballantine, Director of Food & Beverage of Grand Hyatt New York. ?Chef Garelick truly embodies our commitment to delighting patrons with the finest seasonally influenced dishes using locally sourced meat and produce. We are thrilled to welcome him to the team.?